Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 15-18 minutes or until lightly browned. Remove from pans to wire racks.Yield: 2 dozen.

Originally published as Cloverleaf Bran Rolls in Taste of Home
October/November 2006, p6